Venison Cutlet Parmigana

If you have a meat slicing machine I found if you partially freeze either the Loin or Top Round Roast
so it’s firm not frozen solid it makes it easier to slice the meat to the thickness you like.

Ingredients

1 1/2 lbs. venison cutlets (from the loin or top round roast)

Prepared homemade Italian tomato sauce (meat flavored)

2 eggs

salt and pepper to your liking

1/4 cup milk

1/2 pound shredded mozzarella

Italian flavored bread crumbs


To prepare

Heat the tomato sauce in a pot, stirring as required

Pound and feather the cutlets and season each side with salt and pepper

Mix milk and eggs and beat until well blended

Dip cutlets into egg batter, coat well, dip into breadcrumbs until well coated

Place the cutlets into oven and broil until brown on each side or
cook them for about two minutes on both sides in a frying pan

Generously spoon the tomato sauce onto the bottom of a large oven pan

When the cutlets are cooked (do not overcook) place them into the oven pan
with the sauce

Generously spoon more tomato sauce onto the cutlets coating them totally

Generously spread the shredded mozzarella onto the top of the sauce and
cutlets insuring that you cover them thoroughly

Place the pan of cutlets back into the oven just long enough to melt the
mozzarella completely

Remove the cutlets, let them sit for 5 minutes and serve

Serves four people

That sounds AMAZING Ed! Thank you for Sharing it

That looks like a great recipe. Don't have access to venison, but bet it would be great with beef too. Thank you for sharing your recipe.